Best Atomic Buffalo Recipes

ATOMIC BUFFALO TURDS RECIPE - (3.5/5)

Steps:

• To start the construction of the atomic buffalo turds, you'll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat. In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture. Top each one of the jalapeno "boats" with a little smokey. Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole. Since bacon already contains a good amount of sodium, you'll want to season the buffalo turds with a sugar based rub. Cowtown Rubs are among the staples in my spice rack, so I went with their Sweet Spot Rub this time around. If you're the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well. Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your turds will spill out all over your smoker. Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Blues Hog Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce from the folks over at Traverse Bay Farms. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!

ATOMIC BUFFALO TURDS

Steps:

• In a medium bowl mix together the hot sausage with the cheeses.
• Slice the Habanero into 16 equal pieces, discard seeds.
• Split the Serrano Peppers and remove seeds.
• Gently pinch open the Serrano peppers.
• Using a teaspoon fill peppers with sausage cheese mixture.
• Gently press one habanero slice into each pepper.
• Wrap each filled Serrano pepper with a slice of peppered bacon.
• Use a toothpick to adhear bacon to pepper.
• Grill or bake at 375 degrees for 20 to 30 minutes, turning several times.
• You want the bacon nicely browned.

ATOMIC BUFFALO

Steps:

• 1. half jalapeños and discard seeds and ribs
• 2. insert mini smoked sausage in one of the halves
• 3. spoon in cream cheese in the other half of pepper
• 4. squeeze pepper together, wrap with bacon slice and pin together with a toothpick
• 5. cook on top rack of smoker (preferably) or grill at around 300 degrees for about 45 minutes or until bacon is crispy
• 6. Enjoy!

ATOMIC BUFFALO TURDS

Steps:

• Cut the tops off of the jalapenos and then slice them in half down the middle. Core out the jalapenos using a spoon. The more membrane left inside, the hotter. You want to take out the seeds for sure. Remember that the cream cheese will counteract the heat as well. Then rinse the inside and outside with water and pat them dry with a paper towel. Next, mix the cream cheese, paprika, and cayenne pepper in a bowl. Should turn out an orangeish color. Once that's done go ahead and cut 12 strips of bacon in half. Fill the jalapeno halves with the cream cheese mix (use either a butter knife or a piping bag) then cover the cream cheese with a little smokey. Then you're going to wrap each jalapeno in bacon and skewer it shut with a toothpick. It's best to cook over a smoker.250°F for an hour and a half or so. WEAR GLOVES WHEN CUTTING THE PEPPERS!!

ATOMIC BUFFALO BITS

Steps:

• light charcoal in fire box of smoker. soak wood chips in water for at least 30 mins (apple, hickory, and pecan work best). using a fork or your hands, combine cream cheese and pork bits in a large bowl. mix very well. cut off stems, slice lengthwise, and remove seeds and membranes from 10 jalapeno peppers, leaving a pepper "canoe." using a spoon, fill each jalapeno half with cream cheese mixture, wrap with slice of bacon, and secure with toothpick. place assembled jalapenos on rack away from heat in smoker. add wood chips to fire, close lid, and smoke for 3-4 hours, replenishing chips as necessary. bacon should be crisped and cooked through. serve on platter, and feel your arteries clog with each bite.

ATOMIC BUFFALO TURDS

Steps:

• Prepare your smoker. Pre-heat to between 215 F and 235 F (this can be done in an oven without smoke, and still tastes great, but ... loses that smoky quality). Depending on your approach to the smoking process, you can also soak some hickory, or other aromatic wood chips in some water at this point. Finally, put a drip pan filled with water on the rack beneath where the ABT's will go.
• Cut your peppers in half, lengthwise. With a small spoon or melon baller, scrape out the seeds and rib membranes from within each jalapeño half. Season the insides with a little salt and pepper.
• In a mixing bowl, combine the chorizo and cream cheese, with a little bit of salt and pepper. Combine until smooth.
• Stuff the jalapeño halves with the sausage mixture. I rolled little cigar shaped chorizo logs and pressed them into each half. This seemed to work well!
• Stretch each bacon slice to maximize its length. Wrap each jalapeño in a half slice of bacon. I usually start on the bottom and try and end on the bottom, as well. This way, the weight of the jalapeño sitting in both ends of the bacon slice will keep everything tidy. However, you may use toothpicks, if you feel the need.
• Place the ABTs on a rack in the smoker, above the drip pan. Alternately, place them on a baking tray in the oven at about 225 F. Smoke or bake for about 2 ½ hours, until the bacon is dark, cooked and crispy.
• Serve!